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Turkey Meatball Caesar Salad

We are hugely impressed by this humble little salad! It’s a twist on the classic Caesar, using buttermilk to make a lower-fat alternative to the traditional heavy dressing. Ground turkey is mixed with onions, garlic, Worcestershire and a hint of Tabasco, then rolled into two-bite meatballs. These are baked alongside a few crunchy croutons, then tossed with romaine lettuce. . . and there you have it: delicious, simple, healthy. Enjoy that second helping!

Turkey Meatball Caesar Salad

1 lb. lean ground turkey
1 small onion, finely diced
small pack of chives, snipped
4 fl. oz. buttermilk
1 garlic clove, crushed
4 tbs. grated Parmesan or pecorino, plus extra to serve
2 shakes Tabasco
1 tbs. Worcestershire sauce
1-2 small ciabatta rolls, cut or torn into chunks
squeeze lemon juice
romaine lettuce

Heat the oven to 400°F. In a bowl, mix the turkey, onion, half the chives, 1 tbs. of the buttermilk, garlic, 2 tbs. of the Parmesan, half the Tabasco, and half the Worcestershire. Season well and shape into 20-24 small meatballs. Arrange in a single layer on a baking sheet and bake for 10 minutes. Turn the meatballs over and toss in the bread. (If there is a lot of liquid on the baking sheet, drain this off.) Cook for another 10 minutes.

Meanwhile, tip the rest of the buttermilk, Parmesan, Tabasco, Worcestershire sauce and lemon juice into a jug. Season and mix. Put the lettuce on a platter and top it with the meatballs and croutons. Sprinkle with remaining chives and extra Parmesan, then drizzle with the dressing and serve.

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